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Packed with oriental flavours and vegetables, this isn't just another beef stir fry!

Serves 4

INGREDIENTS

200g rice vermicelli noodles

1 tbsp peanut oil

2 small red chillies, seeds removed and finely chopped

2 garlic cloves, finely chopped

2 tbsp lemongrass, finely chopped

2 tsp fresh ginger, grated

400g beef mince

1 tbsp red curry paste

100g thin green beans, trimmed and cut into 3cm lengths

2 tbsp lime juice

1 red onion, thinly sliced

1 tbsp brown sugar

2 tbsp fish sauce

1/3 cup coriander leaves, chopped

1/3 cup mint leaves, chopped

1/2 cup (75g) roasted peanuts, chopped

2 kaffir lime leaves, finely shredded

Lime wedges, to serve

Method

1. Soak the vermicelli noodles in boiling water for 5 minutes. Drain under cold water and split between 4 serving bowls.
2. Heat the oil in a wok at medium-high heat. Add the chilli, garlic, lemongrass, and ginger. Stir fry for 1 minute until fragrant. Add the beef mince and break it up while stirring until lightly browned (4 minutes). Add the red curry paste and stir for 1 minute. Add the beans and stir until tender (4 minutes). Remove from the heat and add the lime juice, onion, sugar, fish sauce, coriander, and mint.
3. Pour the stir fry over the noodles and sprinkle with peanuts and lime leaves. Squeeze fresh lime wedges over the dish to serve.

Photo by Zui Hoang on Unsplash